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Baked Celery And Onions With Herbs
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- #68613
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 tablespoons unsalted butter
1 bunch celery, cut 1-inch pieces
1 1/2 tablespoon cornstarch
2 cups chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, minced
2 medium onions, thinly sliced
directions
Melt the butter in a heavy 12 inch skillet over moderate heat. Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender.
In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet. Bring to a boil, stirring. Reduce the heat to moderately low. Simmer, stirring occasionally for 5 minutes. Add marjoram, thyme, salt, pepper and parsley.
Preheat the oven to 350 degrees F.
Scatter the onion rings over the bottom of a buttered 12 by 8 by 2 baking dish. Spoon the celery mixture over them and cover tightly with aluminum foil.
At this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours.
Bake, covered for 50 to 55 minutes.
added by
nancipants
nutrition data
104 calories, 8 grams fat, 6 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
August 10, 2007
Would have liked a higher celery to onion ratio but overall this was quite good. It's a light vegetable dish, good served alongside a heavier entree. The flavoring is subtle but very tasty.